A comforting and creamy potato soup loaded with flavor, perfect for a cozy meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the potatoes inside for even cooking.
Bake the potatoes for about 1 hour or until tender.
Pierce the potatoes with a fork to check for doneness; they should be soft all the way through.
Melt the butter in a large saucepan over medium heat.
Use a heavy-bottomed saucepan to prevent the butter from burning.
Add the chopped onion to the saucepan and sauté until translucent.
Stir frequently to avoid browning the onions too much.
Stir in the flour and cook for 1-2 minutes to form a roux.
Cook the roux until it has a light golden color to remove the raw flour taste.
Gradually whisk in the chicken stock, ensuring no lumps form.
Add the stock slowly while whisking to create a smooth base.
Season with salt, pepper, and thyme, and bring the mixture to a boil.
Taste the soup and adjust the seasoning as needed.
Reduce the heat and simmer for 10 minutes.
Stir occasionally to prevent the soup from sticking to the bottom of the pan.
Cut the baked potatoes in half, scoop out the flesh, and chop into chunks.
Let the potatoes cool slightly before handling to avoid burning your hands.
Add the potato chunks and half-and-half to the soup, and simmer for another 15 minutes.
Stir gently to avoid breaking up the potato chunks too much.
Serve the soup hot, garnished with shredded cheddar cheese and chopped green onions.
Add a dollop of sour cream for extra richness if desired.
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